The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea Tikka Masala with Cumin Rice & Cashews
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of cumin seed rice and top with a cashew and mustard seed garnish for the perfect crunch!
1/3 daily fibre
8 plants
Speedy Sauce
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 tsp cumin seeds
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 curry leaves
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 30g cashew nuts (Nuts)
- 200g baby tomatoes
- 40g creamed coconut
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 460g chickpeas (Chickpeas, water, salt)
- 160g baby spinach
Nutritional Information
Calories: 600
Protein: 18g
Carbs: 44g
Fat: 29g
Chickpea Tikka Masala with Cumin Rice & Cashews
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer chunky chickpeas in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of cumin seed rice and top with a cashew and mustard seed garnish for the perfect crunch!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug & a sieve
Build the curry
- Drain and rinse the chickpeas
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the curry powder and cook for 30 secs
- Add the tikka sauce, chickpeas, whole tomatoes and 200ml water. Bring to the boil, stir in the creamed coconut to dissolve, then simmer for 10-12 mins
- In the final minute, rinse the spinach and stir into the curry to wilt. Season with salt and pepper
Toast the cashews
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the cashews, mustard seeds and curry leaves and cook for 2-3 mins, until golden
- Season with salt and pepper, remove from the pan and set aside
Heat the rice
- Reheat the frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add the cumin seeds, a splash of water and a pinch of salt and pepper. Cook for 2-3 mins, until piping hot
Plate up
- Roughly chop the coriander
- Serve the chickpea tikka into bowls, topped with the cashew mix and coriander. Serve the cumin rice on the side
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